Recipes

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Here’s a way to indulge in raw honey.

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

A demi-glace is a long process, but worth it if you have the time!

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.